Rain and snow were all mixed up in the weather report today, making my morning walk full of drips and slips. I was in a fine mood even so, running into a friend or two along my route. The melting snow revealed bits of green beneath, and my steps were light. Then I had the inspiration to alter a perfectly great gluten free cake recipe with pumpkin and dried plums and chocolate, chili powder and cinnamon. And coconut flour.

This idea was fueled further by an awesome article about findings in ancient Anasazi ruins in the southwest not far from where I live. Traces of cacao have been extensively discovered in pottery remains there. This buoyed my spirits even further with a sweet kind of joy and a long lasting smile. The Ancestors enjoying Chocolate…..mmmm…..For the full article, link here. Earliest evidence of chocolate in North America found in Utah

I used my last pumpkin from the garden last year in the cake. If possible, fresh pumpkin is sooo luscious to use in baked goods.

Scoop/spread a little over half the batter into well buttered bundt pan. Cover with the chocolate fruit filling, pressing filling into center of the ring of batter. Spread remaining batter over the top. Bake in a 350 degree oven for about 40-45 minutes, until center is firm and cake is lightly browned. Wait a minute or two, then turn out onto cooling rack. Cool, then, if you have the will power, before slicing. Excellent straight up, or embellished with honey sweetened yogurt or whipped cream. Pumpkin or cinnamon ice cream would likely take this one straight over the top.

My current gluten free flour blend is one part brown rice flour, one part tapioca flour, one part potato flour. I do like to exchange the brown rice flour for sorghum sometimes. But the addition of just a little coconut flour creates a beautiful moist texture that is soooo good.

Pachamama’s Beautiful Food ~ Cooking with the Elements

Margaret Gilfoyle trained and received initiations from indigenous healers of Peru, Brazil and Ecuador during the last decade - her first introduction to the presence of PACHAMAMA, Mother Earth to the Quechuan speaking people of South America. “Their traditions and beliefs in the Feminine Spirit which lived within the Earth itself rang true and deep within me.”

Pachamama and the Creator offer their gifts freely and abundantly within the intricate, infinitely beautiful web of life. In gratefulness of receiving these, we can learn more fully the joy of giving reciprocally what we have to offer in return. We honor Pachamama as we assist nature and people in respectful, sustainable ways. Cooking with love and the intention of bringing energy of peaceful joy as meals are prepared makes even the simplest cuisine and dishes very special to friends and family sitting down at your table, and assists the Earth's energy to resonate with more love, your love.